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Arcade Technician

TITLE: Arcade Technician
DEPARTMENT: Bowling and Amusements
REPORTS TO: Sr. Bowling and Amusements Manager
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly starting at $9.00

SUMMARY
Technicians must be able to install, maintain and repair both mechanical and circuitry issues in arcade game
machines. This involves transporting machines and assembling them by using meters, electrical parts, hand tools
and soldering irons. Arcade game technicians use manuals and wiring diagrams to keep machines in proper order
and carry out various diagnostic tests. They need to be able to readily identify the most common problems with
components like controls and audio systems. They are also expected to provide excellent service for guests with a
friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team member
must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Provide excellent guest service
▪ Technician must keep good records of every installation and repair, along with the associated monetary
transactions
▪ On a daily basis, an arcade game technician may deal with minor malfunctions a well as major issues
▪ He or she inspects machines to prevent such common difficulties
▪ Technicians also conduct tests on the machines and order replacement parts and keep an inventory to
help with prompt repairs
▪ Perform variety of attending duties in the arcade
▪ Monitor activities to ensure adherence to rules and safety procedures.
▪ Ability to work in a team environment
▪ Knowledge of the proper etiquette and service standards
▪ Basic math skills
▪ Ability to work calmly and effectively under pressure
▪ Maintain repair area, keeping area free of trash
▪ Ensures proper payout percentage on machines while continually monitoring the quantity of tickets
dispensed
▪ Keep lines of communication open with managers and Director of Operations
▪ Maintain knowledge of the company and the areas to ensure guests have correct information.
▪ Expected at all times to handle themselves in front of all guests and staff in a professional manner.
▪ Every employee is responsible for center cleanliness
▪ Self –Starter
▪ Have a pleasant attitude, and be respectful and responsible when communicating with guests and team
members.
▪ Have basic computer skills with the ability to learn and adapt quickly.
▪ Ability to focus on the detail of assigned tasks
▪ Must be organized
▪ Listen and execute precisely as directed.
▪ Flexible work schedule
▪ Able to multi task and prioritize under high volume conditions.
▪ Ability to enforce the Center’s standards, policies and procedures
▪ Ability to be a clear thinker, analyze and resolve problems, exercising good judgment
▪ Self-starter able to work without direct supervision
▪ Ability to work cooperatively and professionally with other departments, with respect to the chain of
command
▪ Required to read and write English, follow verbal instructions and use simple math.

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this position, the
Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air
quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete.
Team members may encounter wet or slippery floor surfaces.
Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Bowling Mechanic

TITLE: Bowling Mechanic
DEPARTMENT: Bowling and Amusement
REPORTS TO: Bowling Senior Mechanic/Sr. Bowling and Amusements Manager
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly starting at $10.00

SUMMARY
The Bowling mechanic position conducts machine setup, troubleshooting, repairs and preventive maintenance
service. During business hours corrects any lane issues including but not limited to pin reset, ball return, oil and
maintain lanes and approach areas. They are also expected to provide excellent service for guests with a friendly
smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team member must have
comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Provides emergency/unscheduled repairs of production equipment during production and performs
scheduled maintenance repairs of production equipment during machine service.
▪ Prepares and sets up machinery for scheduled production runs.
▪ Performs mechanic skills including, but not limited to, mechanical, electrical, pneumatic and hydraulic
troubleshooting and repair of packaging and production machines.
▪ Reads and interprets equipment manuals and work orders to perform required maintenance and
service.
▪ Comply with OSHA safety and health rules.
▪ Ensure that maintenance and repair methods for all building components are appropriate and
consistently applied
▪ Provide training support for the Facility as directed
▪ Complete all other functions and assignments as assigned by the Facilities Manager
▪ Monitors department appearance and ensures problems are resolved expeditiously
▪ Flexible schedule
▪ Excellent communication skills including the ability to provide clear and concise details regarding
building issues
▪ Ethical Conduct.
▪ Problem Solving/Analysis.
▪ Technical Capacity.
▪ Ability to collaborate will with supervisors, peers, subordinates, guests, vendors and corporate
partners
▪ Be a team player
▪ Ability to follow instructions on safe use of all chemicals/cleaning materials
▪ Ability to perform tasks with tools, ladders, and lifts in a safe and effective manner
▪ Proven ability to meet deadlines with minimal supervision

EDUCATION AND/OR EXPERIENCE:
▪ Possession of a valid Driver’s license and good driving record
▪ Required to read and write English, follow verbal instructions and use simple math.
▪ Basic computer skills

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this position, the
Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air
quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen
and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly
encountering wet or slippery floor surfaces.
▪ Exterior Work Areas- may have extreme temperatures depending on weather conditions
▪ The noise level in the work environment and job sites can be loud.

Dishwasher/Steward

TITLE: Dishwasher/Steward
DEPARTMENT: Food and Beverage
REPORTS TO: Sous Chef/Executive Chef
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly starting at $7.22

SUMMARY
Maintain clean and sanitary conditions of all cooking utensils, flatware, china, and stemware. Maintain a clean and safe environment in all back-of-house areas. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team members must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Follow all procedures to ensure that the Facility is clean, safe, and in good repair for both associates and guests
▪ Clean and sanitize all cooking utensils, flatware, china, stemware, and workstation throughout the shift
▪ Sweep and mop the stockrooms and walk-in refrigerator nightly
▪ Maintain dishwashing equipment by following manufacturer’s operating instructions
▪ Transport all trash and food debris to the compactor after every “walk-in”
▪ Lock and secure all food and equipment
▪ Clean all equipment in preparation for the next day
▪ Assists in delivery and proper storage of merchandise
▪ Perform all additional tasks and responsibilities as assigned
▪ Attends all scheduled employee meetings and brings suggestions for improvement
▪ Notify manager-on-duty any time a guest is not 100% satisfied with their experience
▪ Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

QUALIFICATIONS
▪ Demonstrate ability to work at a fast pace while standing for long periods of time
▪ Completion of basic food handling training and any local or state mandated certification
▪ Good verbal communication skills
▪ Use proper measurements of detergent and sanitizer in the dish machine
▪ Restocks all dishes, glassware, utensils, pot, and pans
▪ Removes all garbage
▪ Breaks down, cleans, and sanitizes the kitchen equipment at the end of a shift
▪ Keeps dish and other storage areas clean and organized
▪ Ability to lift up to 50 pounds and move it 75 yards on a regular basis
▪ Ability to push trash carts weighing up to 50 pounds up to 250 feet
▪ Minor Work Opportunity

EDUCATION AND/OR EXPERIENCE
▪ 1 year of back of house experience
▪ Knowledge of basic sanitary guidelines
▪ Knowledge of basic dish machine operations
▪ Comprehensive understanding of the English language
▪ Ability to communicate effectively with co-workers and manager

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete. Auditorium floors are either stepped or sloped. Team members may encounter wet or slippery floor surfaces.
▪ Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Senior Cook
  • Excellent multi-tasking skills
  • Ability to follow instructions on safe use of all chemical/cleaning materials
  • Ability to work effectively with supervisors and co-workers and with minimal supervision
  • Ability to meet deadlines
  • Ability to communicate and work effectively with supervisors and co-workers in a high-volume setting
  • Working knowledge of US measurements, weight and volume
  • Works well under pressure
  • Can effectively solve problems
  • Excellent attendance is required with schedule flexibility determined by business needs
  • Must speak fluent English

 

EDUCATION AND/OR EXPERIENCE

  • Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
  • 3-5 years of experience in full service dining, country club, hotel, and banquets
  • Basic math skills
  • Awareness of local, state and federal health and sanitation laws
  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine

 

 

 

 

 

PHYSICAL REQUIREMENTS

The physical requirements described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the Team Member will regularly be required to:

  • Work days, nights, holidays, weekends are required.
  • Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
  • Read and write handwritten notes.
  • Lift and carry up to 50 pounds.
  • Move about facility and stand for long periods of time.
  • Walk or stand 100% of shift.
  • Reach, bend and stoop frequently.
  • Ascend and descend stairs and sloped surfaces

 

 

WORK ENVIROMENT

 

  • Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
  • Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
  • Exterior Work Areas- may have extreme temperatures depending on weather conditions
Sous Chef

TITLE: Sous Chef
DEPARTMENT: Food and Beverage
REPORTS TO: Executive Chef/General Manager
LOCATION: Cherokee NC
SALARY/RANGE: Salary starting at $35,000

SUMMARY:
The Sous Chef is responsible for the daily operation, in a high paced kitchen environment, including professional
leadership. Ensures all recipes are followed with correct food preparation and presentation utilizing safe food
practices that meet the UltraStar Multi-tainment Center standard and local health code. A commitment to quality
while maintaining a safe, orderly and sanitized kitchen, demonstrates this by example, using proper food-handling
techniques. They are also expected to provide excellent service for guests with a friendly smile while always
following our guest service standards of 10 for 10, 80/20 and C.P.R. Managers must have comprehensive
knowledge of all events and amenities in the UltraStar Multi-tainment Center.

ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Assists and supports the Executive Chef and Sr. Food and Beverage Manager as needed.
▪ Train and evaluate kitchen staff
▪ Assists with the planning of menus and meals
▪ Oversees the preparation and service of food
▪ Assists the Executive Chef with the enforcement of health and safety standards in the kitchen including
FIFO and safe food practices.
▪ Professionally resolves any problems that may arise in the kitchen
▪ Possess a passion and enjoy working with food
▪ Good organizational and management skills
▪ Can work well under pressure, problem solving and communicating to staff and management.
▪ Superior oral and written communication skills
▪ Prepares daily production list
▪ Prepare hot and cold food items including dressing, sauces, entrees, etc. as directed
▪ Measure and mix ingredients required for preparation of specific food items
▪ Maintain communication with other associates to assemble food items that will be utilized for menu
orders
▪ Ensures that all stations remain stocked before and during the meal period
▪ Verifies that kitchen staff follows all recipes and portion servings correctly
▪ Keeps kitchen, dish, and storage areas clean and organized
▪ Places food and supply orders as directed
▪ Receives product verifying invoice and freshness of merchandise
▪ Trains Team Members to company standards
▪ Actively participates as a member of the management team
▪ Manages staffing levels throughout shift cutting when needed.
▪ Oversees kitchen labor and food cost to budgetary requirements.
▪ Performs additional responsibilities, although not detailed, as requested the Kitchen Manager at any time
▪ Providing service that is friendly, helpful and fast and the Food and Beverage products are fresh,
appetizing and properly prepared.
▪ Attends all scheduled employee meetings and engaging with suggestions for improvement.
▪ Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center facility.
▪ Actively supervises, motivates and disciplines employees
▪ Assists with hiring and training of all new team members
▪ Ability to work in a high-energy and demanding environment
▪ Organization and leadership skills
▪ Works well under pressure, can effectively solve problems
▪ Must speak fluent English

EDUCATION AND/OR EXPERIENCE
▪ Strong written and verbal communications skills along with working knowledge of Microsoft office are
required for the position.
▪ Minimum of 3 to 5 year experience in full service dining, country club, hotel, and banquets
▪ Basic math skills
▪ Awareness of local, state and federal health and sanitation laws
▪ Understanding of proper use and maintenance of major kitchen equipment, including stoves,
refrigeration, slicer, knives and dish machine

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this position, the
Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air
quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds up to 100 feet.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Travel may be required for occasional deliveries, visits to other locations, company meetings or catering
events
▪ Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and
carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet
or slippery floor surfaces.
▪ Exterior Work Areas- may have extreme temperatures depending on weather conditions

Janitorial

TITLE: Janitorial
DEPARTMENT: Environmental Services
REPORTING TO: EVS Supervisor/General Manager
LOCATION: Cherokee, NC
SALARY RANGE: Hourly starting at $10.00

SUMMARY
Janitorial position performs custodial work in building interiors. They are also expected to provide excellent service
for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.
Weekends and holidays are also required.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Ability to meet deadlines under time constrains and multi-task
▪ Report all center issues that are not immediately repairable to the EVS Supervisor
▪ Sometimes using ladders, dusts and washes walls, cleans ceilings and dusts and polishes light fixtures.
▪ Sweeps, vacuums, mops, scrubs, waxes and polishes floors
▪ Ensure that maintenance and repair methods for all building components are appropriate and
consistently applied
▪ Provide training support for the center as directed
▪ Complete all other functions and assignments as assigned by the EVS Supervisor
▪ Monitors department appearance and ensures problems are resolved expeditiously
▪ Flexible schedule includes nights, weekends and holidays

QUALIFICATIONS:
▪ Excellent communication skills including the ability to provide clear and concise details regarding
building issues
▪ Ability to collaborate will with supervisors, peers, subordinates, guests, vendors and corporate
partners
▪ Be a team player
▪ Ability to follow instructions on safe use of all chemicals/cleaning materials
▪ Ability to perform tasks with tools, ladders, and lifts in a safe and effective manner
▪ Proven ability to meet deadlines with minimal supervision
▪ Must be familiar with the most common material handling equipment and be a licensed forklift truck
operator.
▪ Time Management

EDUCATION AND/OR EXPERIENCE:
▪ Required to read and write English, follow verbal instructions and use simple math.
▪ Basic computer skills

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this position, the
Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air
quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds up to 100 feet.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift. Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Travel may be required for occasional deliveries, visits to other locations, company meetings
▪ Interior Work Areas- moderate to hot temperatures in the kitchen areas.
▪ Flooring is tile in the kitchen and carpeted or tile in the restaurant.
▪ Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
▪ Exterior Work Areas- may have extreme temperatures depending on weather conditions

EVS Supervisor

TITLE: EVS Supervisor
DEPARTMENT: Environmental Services
REPORTING TO: General Manager
LOCATION: Cherokee, NC
SALARY/RANGE Hourly starting at $11.00

SUMMARY
Implement and oversee all building-related programs and procedures that support the Facility standards of clean,
safe, and in good repair, with an emphasis on bowing and maintenance. They are also expected to provide
excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10,
80/20 and C.P.R.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Perform daily, weekly, and monthly building inspections to identify safety and cosmetic concerns
▪ Perform routine maintenance and timely repairs in the areas of painting, carpentry, plumbing, food
and beverage equipment, seating and all related building components
▪ Oversee vendor activities that include the scheduling of repair and maintenance needs as required;
closely monitor progress to ensure quality of work
▪ Provide constant attention to all life safety issues; ensure building emergency systems are
operational through in-house inspections and vendor maintenance contracts
▪ Inspect janitorial service quality regularly; provide clear direction and timely follow-up on issues to
do not meet applicable safety/code standards
▪ Report all facility issues that are not immediately repairable to the General Manager
▪ Ensure that maintenance and repair methods for all building components are appropriate and
consistently applied
▪ Developing routine systems to ensure constant monitoring of problem areas
▪ Provide training support for the Facility as directed
▪ Complete all other functions and assignments as assigned by the General Manager
▪ Monitors department appearance and ensures problems are resolved expeditiously

QUALIFICATIONS
▪ 4 years of progressive supervisory or commensurate leadership experience
▪ 2 year or more of supervisory or commensurate leadership experience
▪ Excellent communication skills including the ability to provide clear and concise details regarding
building issues
▪ Ability to collaborate will with supervisors, peers, subordinates, guests, vendors and corporate
partners
▪ Proven ability to lead teams and achieve results through resources
▪ Good mechanical aptitude and manual dexterity
▪ Ability to follow instructions on safe use of all chemicals/cleaning materials
▪ Ability to perform tasks with tools, ladders, and lifts in a safe and effective manner
▪ Proven ability to meet deadlines with minimal supervision
▪ Excellent administrative and follow up skills to achieve successful maintenance and repair programs
▪ High degree attention to detail to perform facility inspections on a daily, weekly and monthly basis
▪ Proficiency in MS Office
▪ Intermediate to advanced proficiencies in building trades including painting, wallpapering, plumbing,
seating and equipment repair
▪ Must be familiar with the most common material handling equipment and be a licensed forklift truck
operator.

EDUCATION AND/OR EXPERIENCE
▪ Requires any combination of related education and apprentice, trades helper or equivalent
experience in building construction, maintenance and repair to total two (2) years
▪ Allowable education includes technical training in a field related to building maintenance through a
recognized trade union, technical school or equivalent; or college courses in a field related to building
maintenance through an accredited college or university
▪ Possession of a valid North Carolina Driver’s license and good driving record
▪ Required to read and write English, follow verbal instructions and use simple math.
▪ Basic computer skills

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this position, the
Team Member will regularly be required to:
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air
quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds up to 100 feet.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.

WORK ENVIROMENT
▪ Travel may be required for occasional deliveries, visits to other locations, company meetings
▪ Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen
and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly
encountering wet or slippery floor surfaces.
▪ Exterior Work Areas- may have extreme temperatures depending on weather conditions

Bar Back

TITLE: Bar Back
DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Manager/Sr. Manager of Food and Beverage
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly starting at $8.00

SUMMARY
Support the Bartenders and Servers by prepping and setting the bar area, while maintaining a safe and controlled
alcohol service environment. Assists the bartender with the preparation bar items, ensuring consistent quality
drinks, prepare orders in a short period of time and in accordance with recipes and guidelines established by the
Food and Beverage department. Maintain a clean and sanitary work area in a fast passed environment, while
providing superior guest service. They are also expected to provide excellent service for guests with a friendly
smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Affluent knowledge of all
events and amenities of the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Ensure delivery of the best possible out-of-home entertainment experience by providing Service that is
friendly, helpful and fast and the Food and Beverage products are fresh, appetizing and properly prepared
▪ Follow all procedures to ensure that the Facility is clean, safe, and in good repair for both associates and
guests
▪ Ensure the bar is “set” and maintained to ensure effective operation
▪ Possess full knowledge of bar and menu items and be able to made recommendations
▪ Maintain cleanliness of the bar and lounge areas
▪ Process center alcohol orders for delivery
▪ Clear and reset tables in bar and lounge area
▪ Deliver food and beverage orders to the bar, bowling area within established time frames once the entire
order is complete
▪ Set up and break down bar
▪ Assist bartender in taking food and beverage orders as needed
▪ Verify that guests who purchase alcohol are least 21 years of age
▪ Prepare and conduct bar inventories as directed by management
▪ Ability to conduct transactions with POS system and complete end of shift reconciliation
▪ Complete all “side-bar” work duties
▪ Perform all additional tasks and responsibilities as assigned
▪ Maintain regular personal attendance for all scheduled shifts
▪ Attends all scheduled employee meetings and brings suggestions for improvement
▪ Notify manager on duty any time a guest is not 100% satisfied with their experience

QUALIFICATIONS
▪ Adherence to any necessary alcohol service licensing requirements
▪ Ability to ascend and descend stairs
▪ Ability walk, lift, twist, bend, reach, and handle food products on frequent basis
▪ Demonstrate ability to work at a fast pace while standing for long periods of time
▪ Completion of basic food handling training and any local or state mandated certification
▪ Good verbal communication skills
▪ Ability to interact with guests
▪ Accurate math and cash handling skills
▪ Removes all garbage

EDUCATION AND/OR EXPERIENCE
▪ High school diploma
▪ Completion of basic food handling training and any local or state-mandated certification
▪ Basic math skills
▪ Understanding of federal, state, and local liquor laws
▪ English language and professional communications skills are required

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this position, the
Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air
quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Ability to lift up to 50 pounds and move it 75 yards on a regular basis
▪ Ability to push trash carts weighing up to 50 pounds up to 250 feet
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete.
Auditorium floors are either stepped or sloped. Team members may encounter wet or slippery floor
surfaces.
▪ Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Bartender

TITLE: Bartender
DEPARTMENT: Food and Beverage
REPORTING TO: Shift Manager/Food & Beverage Senior Manager
LOCATION: Cherokee, NC
SALARY: Hourly starting at $9.00

SUMMARY:
Prepare beverages for our guests, ensuring consistent quality in a short period of time, following the recipes and
guidelines established by F and B department. Adhering to the local and state liquor service laws and enforcing
them with the team and maintaining a clean, sanitary and safe work area in a fast paced environment. While
always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team member must have
comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Provides guests with bar service, receiving food and/or beverage order, mixing and serving alcoholic and
nonalcoholic drinks.
▪ Cleaning chopping and slicing garnish as needed, setting up the bar for start service and closing
breakdown.
▪ Serving wine and draft or bottled beer, receiving and delivering food orders, collecting and processing
payment while following UltraStar’s cash handling policies.
▪ Maintains a safe, sanitary, and presentable work area, checking beverage products for appropriate
temperature, restocking as necessary.
▪ Provides accounting of transactions in to point-of-sale system, counting currency, balancing money
drawer against generated cashier report following established procedures.
▪ Ensures responsible alcohol beverage service polices are followed by asking for proper I.D. from guests
that appear to be under the age of 30, monitoring alcohol consumption while following established laws.
▪ Closing alcohol service at the designated time, clearing the room of all alcoholic beverages, glasses and
bottles from each venue at the time specified.
▪ Attends all scheduled employee meetings and brings suggestions for improvement
▪ Notify manager-on-duty any time a guest is not 100% satisfied with their experience

QUALIFICATIONS
▪ Age 21 or older
▪ Completion of basic food handling training and local or state mandated certification
▪ Excellent multi-tasking skills
▪ Ability to work effectively with supervisors and co-workers and with minimal supervision
▪ Ability to working in a high volume venue.
▪ Ability to meet guest needs while communicating and working effectively with supervisors and team
members in a high-volume setting
▪ Working knowledge of US measurements, weight and volume

EDUCATION AND/OR EXPERIENCE
▪ Strong written and verbal communications skills along with basic computer skills and knowledge are
required for the position.
▪ 1 year bartending experience
▪ 1 year guest service experience
▪ 1 year food service experience
▪ General wine knowledge
▪ Basic math skills
▪ Awareness of local, state and federal liquor, health and sanitation laws

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this position, the
Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air
quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds up to 100 feet.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Travel may be required for occasional deliveries, visits to other locations, company meetings or catering
events
▪ Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and
carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet
or slippery floor surfaces.
▪ Exterior Work Areas- may have extreme temperatures depending on weather conditions

Busser

 TITLE: Busser
DEPARTMENT: Food and Beverage
REPORTS TO: Shift Manager/Food and Beverage Senior Manager
LOCATION: Cherokee, NC
SALARY: Hourly starting at $5.25

SUMMARY
Support the Bartenders and Servers by prepping, setting and clearing the bar and restaurant areas. Deliver food
and beverage orders to the bar, restaurants and bowling areas. Maintain a clean and sanitary work area in a fast
paced environment, while providing superior guest service. They are also expected to provide excellent service for
guests with a friendly smile while always following our service standards of 10 for 10, 80/20 and C.P.R. Team
member must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Resets tables according to specifications of each restaurant
▪ Removes plates and silverware when all guests have finished
▪ Sets up and breaks down dining room for each shift
▪ Maintains service stations in a clean and orderly manner throughout shift
▪ Bring all dishware to the dish area for cleaning
▪ Performs all opening and closing side work as required
▪ Assists with monthly inventory of china, glass and silver
▪ Deliver food and beverage orders to the bar, restaurants and bowling area
▪ Attends all scheduled employee meetings and brings suggestions for improvement

QUALIFICATIONS
▪ Understands all food and beverage service procedures
▪ Ability to ascend and descend stairs
▪ Ability walk, lift, twist, bend, reach, and handle food products on frequent basis
▪ Demonstrate ability to work at a fast pace while standing for long periods of time
▪ Completion of basic food handling training and any local or state mandated certification
▪ Good verbal communication skills
▪ Ability to interact with guests
▪ Removes all garbage
▪ Follows all safety and sanitation policies
▪ English language and professional communications skill are required
▪ Ability to take direction
▪ Ability to work in a team environment
▪ Minor Work Opportunity

EDUCATION AND/OR EXPERIENCE
▪ Prior bussing and or dishwashing experience preferred but not required.

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this position, the
Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air
quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds up to 100 feet.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete.
Facility floors are either stepped or sloped. Team members may encounter wet or slippery floor surfaces.
▪ Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Host/Hostess

TITLE: Host/Hostess
DEPARTMENT: Food and Beverage
REPORTING TO: Restaurant Supervisor/Restaurant Manager/Food and Beverage Sr. Manager
LOCATION: Cherokee, NC
SALARY: Hourly starting at $7.25

SUMMARY
Practices strong telephone and guest service etiquette, accurately records reservations. Warmly greets and seats
guests in the highest professional matter. They are also expected to provide excellent service for guests with a
friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team member
must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Answers incoming telephone calls in a prompt and professional manner
▪ Manages reservations to effectively seat dining room
▪ Practices complete guest service by greeting and welcoming guests
▪ Possesses knowledge of food and beverage served
▪ Able to properly set tables. Plan out seating chart and organize the reservations
▪ Understand mechanics of service and can arrange table for large parties
▪ Maintains dining room, entrance(interior and exterior) restaurant throughout shift
▪ Maintains a clean and organized desk area
▪ Ensure that there are plenty of menus for service period. Make sure all menus are wiped down, free of
spots or stains.
▪ Communication to ensure the server is aware guests have been sat
▪ Say good-bye to all of the guests. Check to see that their visit was great
▪ Attends all scheduled employee meetings and brings suggestions for improvement
▪ Notify manager-on-duty any time a guest is not 100% satisfied with their experience
▪ Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

QUALIFICATIONS
▪ Ability to ascend and descend stairs
▪ Ability walk, lift, twist, bend, reach, and handle food products on frequent basis
▪ Demonstrate ability to work at a fast pace while standing for long periods of time
▪ Completion of basic food handling training and any local or state mandated certification
▪ Good verbal communication skills
▪ Ability to interact with guests
▪ Ability to take direction
▪ Ability to work in a team environment
▪ Knowledge of the proper etiquette and service standards
▪ Basic math skills
▪ Ability to work calmly and effectively under pressure
▪ Must have problem solving abilities, be self-motivated and organized
▪ Commitment to quality service, and food and beverage knowledge
▪ Minor Work Opportunity

EDUCATION AND/OR EXPERIENCE
▪ High School diploma
▪ 1 year prior experience working as a host/hostess in a full service restaurant preferred but not required.
▪ English language and professional communication skills are required

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this position, the
Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air
quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds 100 feet.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete.
Auditorium floors are either stepped or sloped. Team members may encounter wet or slippery floor
surfaces.
▪ Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Server

TITLE: Server
DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Supervisor/Restaurant Manager/Sr. Manager of Food and Beverage
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly starting at $5.25

SUMMARY
Ensures Guests have an unparalleled experience by providing fast, friendly service and being attentive to Guests’
needs. They are also expected to provide excellent service for guests with a friendly smile while always following
our guest service standards of 10 for 10, 80/20 and C.P.R. Team member must have comprehensive knowledge of
all events and amenities in the UltraStar Multi-tainment Center

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Deliver an unparalleled Guest experience through the best combination of food, drinks and games in an
ideal environment for celebrating all out fun.
▪ Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of
significance. Takes prompt corrective action where necessary or suggests alternative courses of action.
▪ Creates a warm, fun atmosphere for Guests and Team Members.
▪ Adheres to company’s sanitation procedures.
▪ Maintains responsibility for personal bank and ensures all financial transactions are accurate by operating
credit card machines correctly, calculating and returning appropriate change and maintaining adequate
cash and coin for making change.
▪ Follows alcohol awareness procedures for preventing intoxication and dealing with intoxicated Guests.
▪ Assesses Guest demeanor and identifies when behavior should be called to the attention of a Manager.
▪ Greets newly seated Guests’ in a friendly and timely manner.
▪ Accurately takes Guests’ food and drink orders.
▪ Maintains a thorough understanding of all menu items and is able to answer questions regarding food and
drink items and their preparation.
▪ Enters orders into POS quickly and in proper sequence, using appropriate modifications and charges.
▪ Ensures food is properly garnished and delivers trays to designated table server’s own section, as well as
other sections in the restaurant, as needed.
▪ Busses and resets tables as needed.
▪ Assists other Team Members as needed or as business dictates.
▪ Responsible for all sales on POS and completing station side work at the beginning and end of their shift.
▪ Participates in all incentives and contests, driving sales and promoting the brand.
▪ Follows portion guidelines to ensure cost control, while maximizing the Guest experience.
▪ Ensures ongoing Guest satisfaction by checking back after delivery of food, maintaining drink levels,
removing clutter, pre‐bussing as necessary, and responding to Guest needs in a timely manner.
▪ Keeps station clean, sets up and takes down station tables appropriately.
▪ Maintains a favorable working relationship with all other Team Members to foster and promote a
cooperative and harmonious working climate and help keep high morale, productivity and
efficiency/effectiveness.
▪ Must be skilled in effectively communicating with Guests in order to generate enthusiasm about UltraStar
Multi-tainment Center’s amenities and upcoming events.
▪ Must demonstrate ability to operate POS, make changes, accurately conduct credit card transactions, and
account of all monies at the end of each shift.
▪ Must be able to read and communicate in English.
▪ Listen to hear Guests’ orders and needs, and then communicate with Guests verbally and with other
Team Members verbally via POS system.
▪ Dressed in proper dress code requirements, looking neat, clean and professional at all times.
▪ Say good-bye to all of the guests. Check to see that their visit was great
▪ Attends all scheduled employee meetings and brings suggestions for improvement

QUALIFICATIONS
▪ 1 year prior experience working in a fast paced restaurant environment
▪ Understanding of federal, state, and local liquor laws
▪ English language and professional communication skills are required

EDUCATION AND/OR EXPERIENCE
▪ High School diploma
▪ Completion of basic food handling training and any local or state-mandated certification

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a Team Member to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. While performing the duties of this position, the
Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air
quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds, 100 feet.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete.
Auditorium floors are either stepped or sloped. Team members may encounter wet or slippery floor
surfaces.
▪ Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Cook 2

JOB DESCRIPTION

TITLE:                                                                      Cook 2

DEPARTMENT:                                                      Food and Beverage

REPORTS TO:                                                         Senior Cook/Sous Chef/Executive Chef

LOCATION:                                                            Cherokee, NC

SALARY/RANGE:                                                   Hourly $12.00 to $14.00

 

SUMMARY:

 

The Cook 2 is responsible for preparing and/or direction the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Ensure consistent food quality and prepare food items in accordance with recipes and guidelines established by the Executive Chef. Maintain a clean, sanitary, and safe work area in a fast paced environment. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.

 

 

RESPONSIBILITIES

ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:

 

  • Prepares or directs preparation of food served using established production procedures and systems
  • Determines amount and type of food and supplies required using production systems
  • Ensures availability of supplies and food or approved substitutions in adequate time for preparation
  • Sets steam table; serves or ensures proper serving of food for tray line or dining room
  • Complies with established sanitation standards, personal hygiene and health standards
  • Observes proper food preparation and handling techniques
  • Stores food properly and safely, marking the date and item
  • Reports necessary equipment repair and maintenance to supervisor
  • Correctly prepares all food served following standard recipes
  • Plans food production coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved
  • Portions food for serving
  • Maintains daily production records
  • Keeps work area neat and clean at all times, cleans and maintains equipment used in food preparation
  • Completes food temperature checks before service
  • Prepares or directs preparation
  • Prepare hot and cold food items including dressings, sauces, soups, entrees, etc as directed
  • Measure and mix ingredients required for preparation of specific food items
  • Maintain communication with other associates to assemble food items that be utilized for menu orders
  • Adhere to recipes to ensure consistent food quality and presentation
  • Operate large-volume cooking and preparation equipment such as mixers, grills, fryers, or ovens according to manufacturer’s instructions
  • Ensure proper storage of product with labels and dates by rotating using first-in, first-out method
  • Uphold cleanliness of entire kitchen including food prep area, cooking equipment, counters, shelves, utensils, and storage areas
  • Perform required sanitation procedures to prepare and store food as established by the Food & Beverage Department
  • Follow all procedures to ensure a safe, secure, and healthy work environment by following local, state, and federal sanitations regulations
  • Perform all additional tasks and responsibilities as assigned
  • Attends all scheduled employee meetings and brings suggestions for improvement
  • Notify manager-on-duty any time a guest is not 100% satisfied with their experience
  • Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

 

QUALIFICATIONS

  • Proficiency in kitchen, operations and, execution
  • Completion of basic food handling training and local or state mandated certification
  • Working knowledge of theatre policies, prices, menu, and bar selections
  • Excellent multi-tasking skills
  • Ability to follow instructions on safe use of all chemical/cleaning materials
  • Ability to work effectively with supervisors and co-workers and with minimal supervision
  • Ability to meet deadlines
  • Ability to communicate and work effectively with supervisors and co-workers in a high-volume setting
  • Working knowledge of US measurements, weight and volume
  • Works well under pressure
  • Can effectively solve problems
  • Able to take direction
  • Excellent attendance is required with schedule flexibility determined by business needs
  • Must speak fluent English

 

EDUCATION AND/OR EXPERIENCE

  • Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
  • 2-3 years experience in full service dining, country club, hotel, and banquets
  • Basic math skills
  • Awareness of local, state and federal health and sanitation laws
  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine

 

PHYSICAL REQUIREMENTS

The physical requirements described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the Team Member will regularly be required to:

  • Work days, nights, holidays, weekends are required.
  • Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
  • Read and write handwritten notes.
  • Lift and carry up to 50 pounds up to 100 feet.
  • Move about facility and stand for long periods of time.
  • Walk or stand 100% of shift.
  • Reach, bend and stoop frequently.
  • Ascend and descend stairs and sloped surfaces

 

 

WORK ENVIROMENT

  • Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
  • Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
  • Exterior Work Areas- may have extreme temperatures depending on weather conditions

 

 

Cook 1

JOB DESCRIPTION

Title:                                                       Cook 1

Department:                                         Food and Beverage

Reporting:                                             Senior Cook/Sous Chef/Executive Chef

Location:                                               Cherokee, NC

Salary:                                                    Hourly $10.00 to $13.00

SUMMARY:

The Cook 1 is responsible for preparing and/or direction the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Ensure consistent food quality and prepare food items in accordance with recipes and guidelines established by the Executive Chef. Maintain a clean, sanitary, and safe work area in a fast paced environment. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.

 

 

RESPONSIBILITIES

ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:

 

  • Prepares or directs preparation of food served using established production procedures and systems
  • Determines amount and type of food and supplies required using production systems
  • Ensures availability of supplies and food or approved substitutions in adequate time for preparation
  • Sets steam table; serves or ensures proper serving of food for tray line or dining room
  • Complies with established sanitation standards, personal hygiene and health standards
  • Observes proper food preparation and handling techniques
  • Stores food properly and safely, marking the date and item
  • Reports necessary equipment repair and maintenance to supervisor
  • Correctly prepares all food served following standard recipes
  • Plans food production coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved
  • Portions food for serving
  • Maintains daily production records
  • Keeps work area neat and clean at all times, cleans and maintains equipment used in food preparation
  • Completes food temperature checks before service
  • Prepares or directs preparation
  • Prepare hot and cold food items including dressings, sauces, soups, entrees, etc as directed
  • Measure and mix ingredients required for preparation of specific food items
  • Maintain communication with other associates to assemble food items that be utilized for menu orders
  • Adhere to recipes to ensure consistent food quality and presentation
  • Operate large-volume cooking and preparation equipment such as mixers, grills, fryers, or ovens according to manufacturer’s instructions
  • Ensure proper storage of product with labels and dates by rotating using first-in, first-out method
  • Uphold cleanliness of entire kitchen including food prep area, cooking equipment, counters, shelves, utensils, and storage areas
  • Perform required sanitation procedures to prepare and store food as established by the Food & Beverage Department
  • Follow all procedures to ensure a safe, secure, and healthy work environment by following local, state, and federal sanitations regulations
  • Perform all additional tasks and responsibilities as assigned
  • Attends all scheduled employee meetings and brings suggestions for improvement
  • Notify manager-on-duty any time a guest is not 100% satisfied with their experience
  • Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

 

QUALIFICATIONS

  • Proficiency in kitchen, operations and, execution
  • Completion of basic food handling training and local or state mandated certification
  • Working knowledge of theatre policies, prices, menu, and bar selections
  • Excellent multi-tasking skills
  • Ability to follow instructions on safe use of all chemical/cleaning materials
  • Ability to work effectively with supervisors and co-workers and with minimal supervision
  • Ability to meet deadlines
  • Ability to communicate and work effectively with supervisors and co-workers in a high-volume setting
  • Working knowledge of US measurements, weight and volume
  • Works well under pressure
  • Can effectively solve problems
  • Able to take direction
  • Excellent attendance is required with schedule flexibility determined by business needs
  • Must speak fluent English

 

EDUCATION AND/OR EXPERIENCE

  • Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
  • 1 year experience in full service dining, country club, hotel, and banquets
  • Basic math skills
  • Awareness of local, state and federal health and sanitation laws
  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine

 

PHYSICAL REQUIREMENTS

The physical requirements described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the Team Member will regularly be required to:

  • Work days, nights, holidays, weekends are required.
  • Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
  • Read and write handwritten notes.
  • Lift and carry up to 50 pounds up to 100 feet.
  • Move about facility and stand for long periods of time.
  • Walk or stand 100% of shift.
  • Reach, bend and stoop frequently.
  • Ascend and descend stairs and sloped surfaces

 

 

WORK ENVIROMENT

  • Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
  • Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
  • Exterior Work Areas- may have extreme temperatures depending on weather conditions